Last Meal

If I were to perish tomorrow by rapture, natural disaster, extreme violence, stupidity or otherwise this is what I would want my last meal to be. There would be no lobster, foie gras, truffle, caviar, wine or cream. Only this...

Chicken braised in Dark Soy Sauce and Ginger

...with a bowl of Jasmine Rice and a pot of Jasmine Tea to end the meal.

I never ate a lot as a kid, in fact, I ate so little that my family worried about me. I'd struggle to finish a cup of rice. And then my Grandmother would cook that dish for me. A simple dish using only three major ingredients and eaten only with white rice. I ate plates of the stuff.

This food was prepared by Grandmother who stood no taller than 5 feet, weighed no more than 100 lbs and had a pacemaker helping her loving heart.It's probably been 15 years since the last and final time she cooked this for me.

I can make it but it never tastes the same and it never will.

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Natural Artistry

I often find myself asking if artistry is possibility in cooking. And then, for the second time, I watched this video:

I was nearly moved to tears.

I watched this presentation at Ferran Adrià's visit toToronto. It's from the DVD accompaniment to the Natura cookbook. Natura was authored by Albert Adrià, former Pastry Chef at elBulli (I've just heard he has left the elBulli team, a devastating blow to the restaurant).

I'm still a firm believer food is first and foremost a craft. However, it does have the ability to transcend boundaries and incite emotions. Although not an easy task, when it does happen artistry is achieved and a new level of cooking begins.

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Antiquated

I was asked about what knife cuts are antiquated. German, old buddy, this one's for you.

In my humblest opinion, the two antiquated knife cuts are Tourné and the Fluting of mushroom caps. They're not common cuts in the modern kitchen as they're time consuming and difficult to do. However, they result in very elegant presentations.

Tourné: To carve vegetable into a football shape with seven equal sides (heptagon). This is accomplished often by using a specially designed paring knife with a curved blade known as a tourné knife or bird beak parer.

Fluted Mushrooms: Using a pairing knife a spiral design is carved into the caps of the mushrooms.

A lot of people will whine, moan and complain when having to do these cuts. And then there are some mad enough that they want to perfect them. Knowing that having this skill is just another part in the complete repertoire of being a cook.

What I enjoy in performing the cuts is the connection to my knife, the test of dexterity and skill, the focus required and knowing that I'm differentiating myself from thousands of others.

The above photo is my first ever attempt at the touré and my second at fluting mushrooms. I'm quite pleased but I can always be better. That said, I'm sure carrots are on sale somewhere...

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David Chang - Character Approved

A great Chef with a great message.

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Skill

A while back I was explaining knife cuts and techniques to a friend. He stopped me mid sentence and posed the question of, "Why are knife skills so important?" I never gave much thought about the importance of knife skill before he asked me the question. What amused me is that the answer came very naturally and I didn't have to ponder or search for it.

In the practical sense, knife skills are important because it's central to the preparation of food:
- Proper fabrication ensures little waste or produce or meat
- Precise, accurate and even knife cuts promote even and proper cooking
- Clean cuts, nice lines and delicacy give beauty to a finished product

The requirement for good knife skills permeate the cooking process from start to finish. It's an essential skill to learn and posess in order to produce good quality food.

The kitchen knife is also the tool of a cook. Skill in using the knife distinguishes the professional from the home cook, the devoted from the enthusiast. Devotion in learning the techniques and excelling in them is part of the cook identity. Although several knife cuts may be antiquated they connect the cook to a long and treasured history (again, it becomes a skill that sets them apart).

My skill with a knife is the beginning to great food.
My skill with a knife is what sets me apart and makes me different.
My skill with a knife is of fundamental importantance.

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